Are Expensive Eggs actually worth it?

In this video we delve into

eggs

, which are one of the most exclusive ingredients on the planet. They have almost unlimited use cases to be consumed as protein or can be used as an ingredient in sauces such as mayo, egg yolks and pasta. the whites to the dough, however, there is something I have wondered for years: are the most

expensive

eggs

really

worth

it lately, like many other grocery items, egg prices have only gone up, the lowest cost I saw on the store was only 15 cents per egg. while the most

expensive

was 92 per egg, which may not seem like much, but if you ate one or two eggs for breakfast, most Dave that can add up to a couple hundred per year, not to mention there's a ton of information Confused about exactly what is better about more expensive eggs, for example, does yolk color really correlate with better tasting one?

That changes with this video. Those who say that expensive eggs are

worth

it will usually cite an answer under one of these three reasons why an egg is expensive. are more ethical and humane, two expensive eggs are healthier for you and three expensive eggs taste better, so these are the questions you will be able to answer at the end of this video along with many other questions you probably have. My goal is to lay out all the information so you can make an informed and confident decision the next time you're at the grocery store, so where do we start?

First, let's take a step back and learn how the egg became a mass-produced product where today a single Lane hen can make it. Produce 300 eggs per year, leading to total US egg production of nearly 100 billion. Let me tell you the two reasons why today's sponsor maiden makes my favorite nonstick cookware that you'll see in this video. These containers are oven safe. up to 500° and are double seasoned, so this pan will last much longer than other nonstick pans and 70 times longer than ceramic nonstick pans. I've used this 8 inch skillet for the last year and a half or so and it's still in pretty good shape, like this new one here.

However, the second reason these are special is

actually

what's underneath. Maiden uses their five-layer stainless steel under the non-stick coating, meaning this pan will heat evenly and quickly. Not just for eggs, but for browning or Ching, vegetables and proteins that you don't want to stick, you'll see me using these non-stick pans throughout the video, so head to the link in my description to save on your order, but now let's learn . a little about the history of eggs, one of the reasons chickens were domesticated was because of their prolific ability to lay eggs and some lacks they only lay a certain number of eggs at a time, chickens on the other hand still laying eggs until they have gathered a full nest.

So if an egg is taken by a predator or a human, the hen will continue to lay eggs indefinitely in hopes of filling her nest with eggs. Can you imagine how important this discovery was to early humans in terms of food and cooking because of a The chicken's ability to provide almost unlimited food in reality chickens were valued more for their egg production than for their meat and chickens They were probably domesticated between 7 and 10,000 years ago and, conversely, dairy milking

actually

began a few thousand years later, although modern EG and chicken is a product of genetic optimization with very little diversity remaining among breeds. industrial.

In the chicken breast video we cover how huge modern broilers are a cross between the Cornish and Plymouth chicken varieties to obtain the maximum breast size for egg-producing hens, although most are actually the result of crossing four parent varieties, Cornish and Plymouth for size, then white Leg Horn and Road Island Red for Egg Lane talents and improved shell color and from the 20th century onwards mass egg production took off thanks to these genetics optimized and increasing. Under industrialization, a single production facility could now hold between 100,000 and more than a million Lane chickens at a time, and most of these chickens live indoors, under bright lights and temperature-regulating devices, eating a manufactured diet and live approximately one or two years during which they lay. from two to 300 eggs or about one per day once their egg production decreases, although they are sent to slaughter, however, because these chickens are older, if you remember the chicken breast video, most chickens from the supermarket are between 6 and 14 weeks old for meat, these old eggs lay.

The chickens will not be used for human food, but probably for protein food or pet food production. Now the return on investment on chicken feed and eggs is crazy. 3 pounds of commercial feed can be turned into a pound of eggs and sold at a much higher price, of course. Broilers can gain one pound of meat for every 2 pounds of feed; They can only be slaughtered once, yielding perhaps 4 pounds of meat. On the other hand, caged chickens can feed again and again and produce more food. Mass those 300 eggs that each one produces. year can weigh 2 or about 55 G Le, resulting in 30 to 40 lb of eggs.

Please note that these numbers only apply to chickens or chickens. Male chicks are actually gassed or mated minutes or hours after hatching as they provide no economic benefit. value to egg production facilities, aside from the living conditions of the hens, the culling of male chicks is one of the most important ethical considerations for mass produced eggs and this actually happens in facilities that produce organic eggs cage-free and even free-range eggs, we'll talk a little more about these terms in a moment; However, new technology is coming into use where eggs can be scanned before hatching to determine the sex of the eggs, meaning that male eggs can be discarded before they actually hatch and facilities in Europe have started to adopt this technology and it will probably become more common around the world.

I'll leave an article and a link if you want to learn more. Actually, it's great. It goes without saying that chicken eggs have been and will continue to be a very important part of human history in and The WSD estimates that in 2024 the average American will consume 293 eggs per person or a little more than 24 dozen; However, if the average home cook is going to use a couple hundred eggs per year, I think it's important to know what we're paying for when trying to evaluate whether we should buy a dozen $2 or potentially $10 eggs at the grocery store, so let's answer Question number one: EGS are expensive, more ethical and humane. now disclaimer I'm not trying to guide you in one direction or another, when it comes to the section, my goal here is to present all the information and differentiate the terms that actually mean something from the terms that are mainly marketing and in short , there are two factors that affect the price of eggs: the size and qualities of the egg. and two egg certifications, so in the US the USDA grades eggs into six different sizes, although you'll probably only see the largest four in the supermarket.

These are jumbo, very or extra large, large, medium, small and pee. Europe and Canada have similar size ranges. However, the most commonly seen AEG here in the US is the large one, which many recipes are based on and are the ones we will use to test shortly; In general, you may have to pay a little more to increase the size, so the size affects the price a little, but you may be wondering what the grade of the egg means. Is this something I should be concerned about after researching it? It's probably not that important. Let me explain to you that there is a clear difference between selecting. premium beef grades with respect to maroline, which directly affects the flavor and texture, but with egg grades it is a little different.

First, it's important to know that USDA shell egg grading is a voluntary service paid for by shell egg producers and generally the USDA website says the freshest, highest quality eggs will receive a grade. able. Next is grade A and then grade B eggs are usually processed into liquid eggs and baking; However, what does high quality mean if you look at my standards? I'll have the link below. It is mainly cosmetic. There are four areas where they look at the shell, the air cell, the white, and the yolk. However, grating eggs is primarily an aesthetic exercise performed by shining or shining lights on the eggs to evaluate the shells and viscosity. of the inner yolks and whites and as you can see it's all summarized in this table generally the firmer the egg the fresher it is and as the egg ages it becomes looser and the yolk becomes more flat when cooking tighter whites and higher yolks. to make a prettier fried egg or a rounder poached egg and can also be beaten into a batter a little easier, but if you're making scrambled eggs or beating them to add as an ingredient, you probably won't care if the yolks settle. higher or whites do too and later in this video we will test a fresh egg grade compared to a grade A 4, the old one, and the problem with grading is that it is applied in production facilities and you don't have control. about how the egg was transported, rough transportation or higher temperatures will cause the eggs to become loose and resemble older eggs and generally the most common egg is the large grade AEG in general, the size and egg grade are minor factors if eggs are evaluated according to ethical criteria. nutritional or flavor considerations like we have today, however, that begins to change when we talk about egg certifications.

I bought eight different cartons of eggs during the making of this video, and like any other product, there are terms everywhere, so in this section we need to First, figure out what marketing is versus what verifiable terms you should look for in the Supermarket. Let's start with marketing terms like natural or all-natural, farm fresh or free-range, happy chickens that roam freely, they really don't have any regulation. However, that changes when we get to what they were like, where there are actually four categories: one caged eggs, two cage-free eggs, three free-range eggs, and lastly, pasteurized eggs, but the question is how.

Different are these living conditions, first they are caged eggs and obviously you won't see the term caged eggs on the box, but this will be the lowest cost option in the store. I bought $8 for $3 or 17 cents for an egg and The key here is that if you don't see the other three terms on the box, assume that the chickens that laid these eggs were raised in cages. These chickens are typically raised in battery cages where there is very little space and they are fed a specific diet for maximum egg production. and today, most eggs around the world are still produced in cages of some type, but that is starting to change according to food analysis.

At least nine states, from California to Massachusetts to Utah, have passed laws requiring all Egg Lane chickens to be housed in cages. free environments by 2024 or 20 26 Additionally, major suppliers such as Walmart and Kroger originally set a goal in 2016 to have 100% cage-free eggs by 2025, however, in 2022 they admitted that they are unlikely to reach that goal regardless of the USA and most other countries in the world. The world is currently in a state of transition over the next 10 to 20 years to phase out caged chickens, but the question is what being cage-free really means and how much better it is for the chicken.

USDA cage-free eggs require facilities to keep birds in an open location. barn or warehouse instead of those individual battery cages and I got a dozen cage free eggs for $287 or 24 per egg. These birds might have access to some open outdoor areas but there is no strict regulation on a minimum space requirement so it could still be less than 1T per bird and while this is probably a better situation than cages , the birds will probably also stay inside and be packed in a large area, it also gets a little confusing because it may be USDA Cagefree certified with the shield, but also just generic. unaudited cage-free labels on the box, so there are likely more variants and it can be difficult to know exactly what the living conditions are;

However, that begins to change with the free field for the free field designation, the requirementMinimum is 2 square feet per bird and I bought them for $4 a dozen or 33 cents per egg. Free range chickens should have access to the outdoors and if the weather permits, and when outdoors they should be outdoors for at least 6 hours a day in addition to the pen, sometimes you will as well. see the Certified Humane seal. This is a third party registered 501c3 non-profit organization that is dedicated to improving the lives of farm animals and has precise and objective standards for various farm animals, such as the difference between being able to use the term pasture-raised versus pasture-raised. on freedom.

We also have a huge list of standards regarding Lane chickens specifically covering feed water, environment, floor and bedding, lighting, air quality, perches and more, although eggs labeled pen could have a significant variation in space, the minimum is 2 square feet per bird and a facility could stick to exactly that number or, if they have extra space, it could be 10 or 15 square feet per foot, but the living conditions of the attic for chickens are definitely pastures. The certified humane pasture increase requirement is 1,000 birds per 2.5 acres or 108 square feet per bird and fields must be rotated. These hens must be outdoors year-round with mobile or fixed housing where the hens can enter at night to protect themselves from predators or for up to 2 weeks a year due to only very inclement weather, in addition, they must be met again all those same standards, which is a huge list if you want to read it, however, these are going to be the most expensive eggs in the supermarket.

I bought them for $8 a dozen or 67 cents per egg, so now we're ready to answer question number one: Are expensive eggs more ethical and humane? Yes, there are clear differences in how chickens are raised to lay eggs, whether in cages, free-range, or on pasture, but even within these categories there will be some variability in the living conditions of chickens, however. If you want to ensure that hen has the highest standard of living I would look for certified humane pasture raised eggs, these have by far the strictest standards and you can read exactly what they are. He said there will be an increase in costs and grocery budgets may be tight, for example, would it be better for a family to buy two dozen pasture-raised eggs for $16 or could they get some that are cage-free and would it be better to spend those $10 on plant-based meats? or other pantry products, this is ultimately the human element of the food choices we make, but now we have two more fun questions to answer and that is: more space, a diverse diet and a higher standard of living? make eggs healthier and two make them taste better?

An often-cited claim in various articles and videos is that more expensive eggs, like Ray's organic pasture-raised ones, are healthier for you, but what does that mean? Are there significant nutrient differences between conventional and grass-fed eggs? Well, it turns out there is a number. Studies have shown that there may be nutritional differences in different types of eggs due mainly to the diet of laying hens, for example, there is another subcategory of eggs called neutral and is similar to fortified milk that contains added ingredients. These farms use a fat-enriched chicken feed. acid and this increases the amount of Omega-3 in the egg when it is laid, for example, an average egg may have around 90 Mig of Omega-3 per egg, but I found some free-range eggs that have 225 mg and up 300 Mig. of Omega-3 from a single egg Now it is fair to point out that most people get enough Omega-3 from other foods such as nuts and seeds, vegetable oils, fish and other shellfish and, as stated on the NIH website , omega-3 deficiency is quite rare. in the US, so you may be wondering, outside of nutraceutical eggs, where nutrients are specifically added to the diet, is there a difference between conventional and organic caged eggs?

In this egg quality study, they looked at R age and neutral organic caged eggs and looked at the macro and micronutrient composition as summarized in this table and this is what they found for the macronutrients: The yolk of organic eggs contains the highest amount of protein and fat and the Albin or egg white from the organic eggs also contained the highest protein for micronutrients. There were also differences, the conventional egg yolks had higher iron content, the organic egg yolks had higher potassium content, but the neutral egg yolks had higher calcium content and also if you look at the fatty acid table, also There are more differences, so some people may look at this and conclude that, oh yeah, organic eggs must be better for you, but I would like to point out a couple of caveats in this study, specifically they point out that their findings are different from those of another study and secondly, if you look closer, these are quite small amounts in the table show differences based on 100 G of not whole eggs, but on 100 G of egg yolk, which is about 5 egg yolks, so it's not three more grams of protein per egg, but three more grams for about five egg yolks. and about one gram more per 100 g of egg whites, so if we compare it with an egg, it's like the organic ones have between 0.5 and one gram more protein per egg and everything can get cloudy with pretty quickly, so to sum this up, our expensive eggs are healthier for you, so there may be small macro and micronutrient differences between egg types.

However, I don't know if there is enough evidence to generally conclude that pastured or free-range eggs are simply healthier to answer that I would definitely need to first answer what that means. The rest of your diet sounds like I don't eat breakfast for me, so I don't eat a lot of eggs. I eat a pretty varied whole foods diet with meats, carb sources and vegetables, and if I had to put a number on it, I might eat it. four eggs a week, so if I look at these findings in these various studies, they don't really do much for me, however, if I were a vegetarian whose main source of protein and fat was eggs or a bodybuilder throwing out a dozen or two of eggs. per week There is a conversation that organic and pastured eggs could have a more significant impact in helping you achieve your health goals.

Ultimately, you'll have to do more research and figure out what's best for you, so we've covered questions one and two, but now it's time for the penultimate question that started this whole video: Do ​​expensive eggs really taste better? ? and my next immediate question was wait, what do eggs taste like? It seems like a silly question, but it's actually a little confusing because we know what. Rotten eggs smell, but what about fresh eggs? At a high level, these six components constitute the flavor of the food. Flavor. The fragance. The texture. Physical and human sight. And questions one and two.

You're really dealing with the human element. More humane or nutritious eggs may make you feel better when you eat them and therefore your brain perceives that they taste better, but in this question this is where we ask from a food science perspective, are these eggs more expensive ones have a different taste? Do they have a different scent? They have a different texture and they have a different view and in terms of appearance that's clear, yes you can visually see the difference in the color of the yolks, but what happens if you blindfold yourself and taste test a bunch of eggs different?

That's exactly what I did, but first we have to explain the difference between the yolk and the white because they will obviously have a different flavor, texture, aroma, not to mention that they react completely different when we cook with them. Michael Roman has a great book. called egg, where he breaks down all the different ways you can cook with an egg and when you start mapping it out it seems like there are almost limitless things you can do with a single egg, so what makes an egg so unique when it comes to ? to cook is that it is made up of four parts the yolk, the albumen, the membranes that separate and cover the yolks and whites and, finally, the outer shell, the eggs are created in layers within the hen's reproductive system, beginning with the yolk and then out and sometimes, In fact, I can see these layers in a boiled egg after the yolk.

Several layers of albumen or egg white are then created to cushion the yolk within its shell and it is important to note that there are thicker and thinner parts of the egg white and there is even a layer. of twisted protein strands that adhere to the bottom and top of the yolk to suspend it in the middle of the egg, they are known as chalaza and are like a built-in elastic suspension system for oak, so if you've ever broken I walked in and wondered what that twisty opaque white bit is, that's the edible chalaza and there's no need to worry if they're visible in the eggs anyway, once that album forms around the yolk, the uterine duct of The hen builds a shell by secreting proteins. and calcium carbonate to form a hard, mineralized outer layer.

Now another common question that many people have is if there is a difference between brown and white eggs and the color of the shell really has nothing to do with the diet of the hen or the quality of the egg and everything that has to do with it. With chicken genetics the egg shell color is unique to each chicken depending on its breed and genetics and the major breeds produce brown or white shells but specific exotic genetics can produce speckled or even blue eggs, many eggs bred conventionally they are white because that is the breed of chicken they use, which as we learned earlier has really been optimized for production, now when it comes to evaluating egg flavor, we don't care about the shell for cooking, we care about the egg.

The egg white and yolks, which by having two separated or together is what makes eggs the most versatile ingredient on the planet. Egg white and yolk have enormous differences in nutrition but also in structure and react differently during cooking. L and this is how the egg is formed the white and the yolk contribute to a whole egg, the average large egg with shell weighs about 2 oz or 55 G, the egg white weighs about 38 G or 2/3 of the weight total and the yolk of the egg weighs 17 G or about a third of the total weight and probably the most obvious difference is that the egg yolk is all fat while the white is mainly lean protein and this has huge ramifications on the way they can be used for cooking.

Egg white is mainly water at around 90%. but as stated in food and cooking, it is made up of nine different proteins and you can see these natural functions and culinary properties. Several of these egg white proteins provide enough structure to be manipulated mechanically, such as whipped into a dough. In addition, proteins are fixed. Interestingly, the egg white turns into a firm, opaque substance when cooked, although it is interesting that the white is what gives cooked eggs a sulfurous aroma, not the yolk in scrambled or fried eggs. This usually only happens if you overcook the whites because the denatured proteins develop hydrogen sulfide and could somehow give off that rotten egg smell in a hard-boiled egg, these same molecules react with the iron in the egg yolk creating that green layer where They both touch the yolk, on the other hand, is where most of the nutrients in an egg live up to. 75%, although it is only a third of the egg yolk, the egg yolk still has about 50% water, but the rest is made up of rich proteins, fats, minerals and vitamins such as iron and vitamin A, and this mixture of water, proteins, fats and other substances.

They are held together in an opaque emulsion by the molecule letin and this is a powerful emulsifier and makes egg yolks the base for starting emulsions in many recipes. The yolks also contain pigments from this family of zanth theils which come from plant pigments from the chicken's diet and this is what makes the yolk different shades of yellow or even orange or red, so why the color of Does the yolk change so much from one egg to another? Well, it's all down to the hen's diet, usually a pale yellow color comes from alfalfa and corn-based diet, but now producers can add marigolds or other additives to intensify the color of the yolks in order to stay up to date with consumer preferences and again, when you start mapping out all the ways you can use an egg, it almost seems like there are unlimited uses, so let's start with the testing and specifically I decided to do five different split tests. into two categories, the first three are about fresh eggs andthen the second two will compare fresh eggs with old eggs and give my observations for each so we can come to a final answer to our question: do expensive eggs taste better?

So if I had these, I would definitely say that the grass one here looks better for two reasons, first, that's how it is. it has the deepest orange color which looks attractive and secondly it has that inner white membrane that holds the egg and keeps it in the center so visually just by looking at it it looks the best of all but the question is what What happens when we take our eyes off and only focus on the flavor and aroma? So after turning and biting into the food, I'm really trying to see if I can make out any difference in the texture and aroma of the flavor of the egg whites or yolks.

I also quickly discovered that eating fried eggs blindfolded is a bit complicated and messy. This is going to be a disaster without being able to see an excellent tased egg, I don't have much to say, again, I mean, you know. like an egg, egg number three. I'm going to have to go back to number two because it felt a little less rich in yolk, but maybe I just didn't get a good bite out of the yolk, but one and three to me taste basically. identical, I'll have to go back to number two, the whites of all of these definitely taste the same, although the yolk of that one tastes a little different, not in a bad way, but oh this is really hard, I don't know if there's much of a difference here , my third observation here is that the whites taste exactly the same, which again are 90% water, so they won't have much impact on the flavor or aroma, but there may be some small differences in the taste of the yolk that I couldn't identify. exactly what it is so we need to move on to test number two and with the fried egg it's a little bit hard to bite into it they are exactly the same so I think what we need to do now is a scrambled egg test and an egg test hard on these same candidates for test number two.

I made four hard-boiled eggs with the same candidates again. I dropped the eggs into boiling water and set a timer for 12 minutes before tossing them into an ice bath to cool and peel. and when you open them now, the interesting thing about the hard-boiled eggs is that they have a completely different texture than the fried egg in test one and two, they have a strong aroma due to the reaction of the sulfur molecules that was not noticed in the eggs fried or scrambled. unless you overcook them, but is there a difference between hard boiled eggs? Well, first make sure you don't lose the yolk.

I wish they were devil's eggs. They start to boil, but oh no, I lost my solid egg Yol, number two, it's different. but it's so subtle and if you add pepper and salt it would basically be a mood that you might feel a little drier texture wise but it's hard to say if that's due to the egg or maybe just cooking temperatures slightly different. Overall these flavors are very very similar so far, absolutely no idea if there are differences, they are so minor that simply adding salt and pepper would probably cancel them out. I think you'd have to be some kind of egg tasting expert to be able to choose which is which here, so after tests one and two I found minimal differences, if any, so I decided to change my egg testing methodology. a comparison test to a triangle test and this is where I have to choose which one is the same and which one is different for test number three I made two batches of scrambled eggs with exactly the same amount of butter and salt added, one was made with conventional eggs and the other was grass eggs and again we can clearly see some differences visually, but what about the flavor texture? and Aroma three the same amount of salt the same amount of butter let's make egg number one taste like you would expect number two.

I'm not sure if they are different or not. I'm going to go to number three though, but yeah I had to guess I think one and three are the same I think two are different as to which is which I have no idea so I guessed correctly which was which but again, no. I really know what I'm basing it on. It could just be the way those eggs are layered with the texture. I tried to get them as close as I could, obviously, I used the exact same method, but there will still be slight differences in the scrambled eggs, though I think.

I made them very close and then as far as flavor and aroma goes, that's really not an indicator to me that I'm pulling back and again, you have to remember this is just butter, eggs with salt, as soon as I had pepper black, you serve. this with bacon put it on a sandwich over time it will get lost even more this is the purest form of eggs but yeah it's definitely pretty interesting that being said there's still one more test we need to do so I couldn't No significant differences can be found here regarding taste aspects;

However, some people would say that rather than being cage-free versus pasture-free, Ray-free, or free-range, what will change the flavor of an egg the most is the longer it sits in the refrigerator due to spoilage, so for these In the final tests we will use 30-day pastured eggs that I bought at the store compared to those I bought just a day ago, but first you may be wondering how an egg deteriorates over time, as indicated in cooking foods. Of three different things that happen first, the egg loses moisture, so the contents of the egg shrink and the air cell also expands.

So if you have an egg that floats instead of sinks, it's very old and you should probably throw it away second. From a chemical perspective the egg becomes more alkaline due to the loss of carbon dioxide through the shell and this could potentially affect the flavor and then thirdly the albumen or egg white becomes thinner and the membranes of the yolk become weaker, so, in general, the older an egg is. The thinner and runnier the white is, the more likely it is that the yolk will break, the air will expand and lastly, the flavor may change a little, however, how much difference can we really expect here?

So for test number I made fried eggs with only grass. eggs except one with the box that I bought 30 days ago and one that I bought yesterday and right away you can look at them side by side and really see the difference so I can definitely confirm that the older egg whites were much thinner and runnier . When I figure them out right away, you can tell there's a difference and I think that might make a difference in something like a mix that I'm going to try in just a second, but again, this seems more like a visual thing like this.

Perfectly in the center, they're spread out a little bit, but again, this probably only matters for a fried egg, but let's see if there's any difference in flavor here, so again for this test, blindfolded, I spun them and then I removed three and then left them outside. one and my goal is to see if I can tell which ones are the same and which ones are different. Now I'm thinking the texture of the whites will really give it away. I'm going to try to pop the yolk and get yolk, if I can do that, then let's get to egg number one, exactly how I want my yolk to taste.

Well, I definitely have some yolk in there, that yolk tasted a little different than this one. If I had to guess, let me go to the number. three, although number one definitely tastes better to me. I think I do not know. I'm going to guess that one and two are the same and the number three is different. Yes, there is only a slight difference in the type of flavor and aroma here, but. again it's very light it still tastes like egg there is no way I could choose this at random if I was served this and said this is your best 30 day egg sir these look better and technically Yes I prefer that one kind of flavor, but this is so close that it's probably 90% of the way there.

Yes, you probably won't even notice this in a scrambled egg once you mix everything together, but in this specific test, yes. a slight difference, so now I think we can safely answer our final question: do expensive eggs taste better, and based on my testing I would say definitely not, there may be slight differences in taste. Aroma and texture, and I was able to pick which one was different in the Triangle test, but by no means did any of them taste significantly better or worse and I also kept them extremely simple with just butter and salt once you add pepper or throw a egg to a sandwich.

It's going to be even harder to say that the only obvious caveat is the view and this, one could totally argue, is enough to justify using more expensive eggs every time you prepare a dish where the color of the yolks is a really important part. to have a deeper color. Eggs and enriching hollow bread with bread dough or brightly colored Holland Day sauce will absolutely influence our psychological perception of flavor, so in conclusion, here are my key takeaways for this video. One of the expensive eggs is more ethical and humane and yes there are clear differences in how hens are treated when it comes to laying eggs and where they land, that is ultimately up to you but if you want to ensure the highest standard of life, look for certified human eggs raised on pasture, secondly, they are expensive eggs, healthier for you, there may be small ones. differences in macro and micronutrients between different types of eggs;

However, you would definitely need to evaluate the rest of your diet and lifestyle to see if that makes sense for you. Finally, do the expensive egg test better. No, there may be minimal differences in taste, texture and aroma, but nothing that can be considered better or worse, however, there is a clear difference in sight that can matter a lot depending on what you are doing with them personally. I don't eat a ton of eggs, so I don't mind spending the extra money on a dozen pasture-raised eggs that I'll probably use up over the course of 2 or 3 weeks, but I could totally see how a family or egg-rich diet that that cost could really add up in my family growing up we actually had chickens that laid our own eggs because with four kids in the house we would fly through dozens of eggs so in conclusion I hope you have all the information you need to make an informed and safe decision the next time you browse the grocery store. and thanks again for watching the video.

They are so much fun to make, I hope they are valuable too. Every time we do them, I learn so many more things that I didn't even realize I wanted to know and then I can. implement it in my kitchen, but anyway, that will end it for me on this one. I'll catch you all in the next one, peace to all.